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Carrot and walnut baguette

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Ingredients for 1 servings:

  • 1 pack of yeast
  • 300 ml buttermilk
  • 1 tbsp maple syrup
  • 500 g spelt, finely ground
  • 1 tbsp salt
  • ½ tsp bread spice mix
  • 2 tbsp rapeseed oil
  • 150 g carrot(s), grated
  • 100 g walnuts
  • Milk, for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 5 minutes

Heat the buttermilk and dissolve the yeast in it, then whisk in the maple syrup. Cover and let stand for 20 minutes. Combine the flour, salt, and bread seasoning in a bowl. Stir in the yeast mixture and knead for 10 minutes until a smooth dough forms. Cover and let rise for 1 hour. Add the remaining ingredients to the dough and knead briefly. Form two baguettes and place them on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes. Brush with milk and bake in a preheated oven for 10 minutes at 225°C, then for 30 minutes at 175°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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